Roast Chicken With Crunchy Seaweed and Potatoes

Ingredients

• 4 tbsp unsalted butter (softened)
• 1 tbsp red dulse flakes or powder
• 1 tsp lemon zest (finely grated)
• 1 tsp lemon juice
• 1.25 tsp kosher salt (divided; ¾ teaspoon for the chicken and ½ teaspoon for the vegetables)
• 3.5 lb whole chicken (3 ½- to 4-pound chicken, patted dry)
• 1 bunch fresh herbs (such as rosemary, thyme, or sage)
• 1 lb baby potatoes (halved, or quartered if large)
• 1 red onion (small; halved and thinly sliced)
• 2 cup kelp seaweed (ready-cut or slaw-cut; about 6 ounces, with water lightly squeezed out)
• 2 tbsp extra-virgin olive oil
• red-pepper flakes (large pinch)

Steps

1. 1

   In a small bowl, stir together the softened butter, red dulse, lemon zest, lemon juice, and ¾ teaspoon of the kosher salt until evenly combined.

2. 2

   Rub the seasoned butter all over the chicken, including inside the cavity, underneath the skin, and over the surface of the skin.

3. 3

   Stuff the bunch of fresh herbs into the chicken cavity. Transfer the chicken to a rimmed baking sheet and marinate it for at least 1 hour or up to overnight in the refrigerator.

4. 4

   Heat the oven to 425°F and place a rack in the middle position. Remove the chicken from the refrigerator and let it sit at room temperature while preparing the vegetables.

5. 5

   In a large bowl, toss together the potatoes, sliced red onion, kelp, olive oil, red-pepper flakes, and the remaining ½ teaspoon kosher salt.

6. 6

   Spread the vegetable and kelp mixture around the chicken on the baking sheet.

7. 7

   Roast until the chicken is browned and a thermometer inserted into the thickest part of the thigh reads 160°F, about 1 hour. Toss the vegetables every 20 minutes during roasting.

8. 8

   Remove the baking sheet from the oven. Transfer the chicken to a cutting board and tent it loosely with foil for 10 minutes.

9. 9

   Transfer the roasted vegetables to a serving platter. Top them with the chicken and any remaining juices from the baking sheet, then serve immediately.

Notes

Ready-cut frozen kelp is available from Atlantic Sea Farms. If fresh kelp is used, blanch it first and slice it into ribbons. The recipe also notes that a small bunch of kale—8 ounces, ribs removed and thinly sliced, about 5 packed cups—can substitute for the kelp. Total time excludes the required marinating period.

Nutrition per serving

• main
• roasted
• one-pan
• chicken
• seafood-inspired
• gluten-free
• dairy-containing
• holiday dinner